9. A handful of frozen corns (optional) 10. A handful of parsley (optional) 11. 1/2 onion diced (optional) 12. Salt &pepper to taste.
Directions:
1. Dice apple, carrot and cucumber in a food processor.
2. Add all the diced vegetables, frozen peas, frozen corns, spring onions, parsley into a bowl.
3. Add mayonnaise, cremefraiche, Dijon mustard, salt and pepper and mix well.
4. Garnish with some parsley and serve as a side dish.
Additional Information: I made mayonnaise the other day and decided to use some of it to make remoulade. We like to eat it with Danish fish fillet.
Serving the King of our home 🥰 with his childhood Danish fish dish with parsley sauce for dinner yesterday :-)
Remoulade originated from the French, but have been adapted by the Americans, the Danes and all over the world. With the same sauce, a look at the recipes online showed how natural and healthy the Danish recipes are compared many recipes found in the rest of the world.
The Danes are masters at taking cuisines from other cultures and bringing it a node up in taste and healthiness ❤️
3. 100g guanciale (cured pork cheeks) sliced in long thin size
4. 80g pecorino cheese grated
5. 3.5 litres of water
6. 35g salt
7. Pepper
8. 1 shallot onion chopped (optional)
9. 4 cloves garlic minced (optional)
10. A handful of chopped chives or parsley for garnishing
11. A handful of cheese for garnishing
Directions:
1. In a bowl, beat 5 eggs with pecorino cheese and set aside.
2. Bring a large pot 3.5 litres of water to boil, add 35g salt and cook the pasta al dente for 3 minutes only.
3. Heat a pan, add the guanciale under medium heat, and slowly fry it, because you don't want to burn the guanciale. You want it crispy, but not burned, but tender in the middle. The fat from the meat will turn into oil. Add garlic and onion and fry.
4. When the meat turns golden (but not burned), add the spaghetti into the pan and mix well, then add one ladle of pasta water.
5. Remove from fire and let it cool down a little bit before adding the egg mixture as you don't want the egg to turn into scramble eggs. If necessary, let it cool a little, but it should still be hot. Then add the egg mixture, stir and mix well away from direct heat.
6. If necessary, turn on the fire again under the lowest heat to evaporate the sauce to a desired consistency of the sauce.
7. Serve with sprinkling of grated periconi cheese, black pepper and chopped chives or parsley. Bon appetite :-)
I normally find this dish a little heavy, especially those I have tried in Denmark, but our whole family fell in love with it during our vacation to Rome. It didn't feel so heavy and is actually quite a nutritious meal, with the protein from the egg, especially if you use wholewheat spaghetti (and add a little green salad on the side). The real spaghetti carbonara in Rome does not contain any cream.
We just returned from Italy yesterday, and the kids already missed the trip and spaghetti carbonara already. So I decided to make some today.
This recipe is based on real Roman carbonara. Do not use cream. Real carbonara does not use cream. The sauce is creamy because of the eggs and cheese.
In general, one egg and 100g spaghetti for one person. Then add an extra egg on top. Use 50g guanciale for one person. Two persons, 40g cheese. For every 1 litre of water, add 10g of salt.
Spaghetti is the classic pasta that you use for carbonara as it absorbs the egg better. Avoid using other types of pasta. If you can, chooose spaghettoni, which is a bigger size of spaghetti, as it absorbs the egg better. You can also use rigatoni.
To make carbonara, you use guanciale, which is pork cheeks cured with garlic, sage and rosemary. If you can't find guanciale, use pancetta, which is cured pork belly. If you can't find pancetta, then use bacon, although bacon is smoked, not cured.
Some Romans use whole eggs, some use only egg yolks. Most chefs nowadays only use the yolk, but there is no reason why you shouldn't use the whole egg.
I fry the meat with garlic and onions though, so it's a little deviation from the classic carbonara.
- 1 dried date pitted
- 40 g fresh parmesan cheese
- 1/2 lemon pressed juice
- 1 clove of garlic (optional)
- 100 ml of extra virgin olive oil
- Dash of salt and ground black pepper (kværnet peber )
Directions: 1. Blend parmesan cheese using a mini-blender or a food processor.
2. Add the rest of the ingredients and blend.
Storage:
Pesto freezes well. Put it in ice cube trays and pull one out when you want to liven up a small portion of pasta. Tips:
1. Use pesto sauce as dressing for the salad.
2. Use pesto sauce as dressing for pasta.
3. Use pesto sauce (mix with yogurt optional) as a dip for chips or bread.
4. Use pesto sauce to spice up tomato soup.
5. Jazz up the mashed potato with a teaspoon of pesto mixed in.
6. Marinade chicken breasts or lamb steaks with pesto and bake in the oven.
7. Spread on fish fillets, such as cod, wrap in grease-proof paper and oven bake.
8. Toss parboiled potatoes in pesto.
9. Mix with diced avocado and serve with cooked pasta, rice or a jacket potato.
10. Mix with cold pasta, canned tuna and sweetcorn for a pasta salad. (Great for a zero-waste lunch box).
Additional Information:
J suggested making pesto today. So we tried this recipe I got from a Danish blog and use it as dressing for our pasta with smoked salmon. I tried making it without the garlic today. It tasted great. The whole family liked it. I will repeat it again. References:
Ingredients: 1. 600 g cod or salmon or a combination, skinned, boned and cut into smaller pieces
2. 1 egg
3. 2 TBS white wholewheat flour
4. 1 TBS rolled oats (optional)
5. 1 carrot diced (optional)
6. 1 handful of dill or parsley chopped (optional)
7. 100 ml low-fat fresh milk (traditional Danish recipe uses heavy cream)
8. 1 tsp salt
9. 6 turns black pepper mill
10. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
Directions: 1. Dice carrots by hand, food processor or blender. If using a blender, you need to add water and pulse it. Drain off the liquid and press dry the carrots.
2. Add fish and salt and blend in a food processor or blender.
3. Add flour, rolled oats, diced carrots, milk, pepper, parsley or dill and blend by hand or in a blender/food processor till combined and smooth. The mixture will be a bit sticky.
4. Let the mixture rest for 15-30 minutes in the fridge if you have the time.
5. Heat cooking oil on a pan.
6. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with higher heat.
7. Sprinkle some chopped dill or parsley and serve.
Tips:
You can also bake them in the oven at 180-degree celsius. Give it 7 minutes on each side.
Just trying to squeeze in more fish into the diet. Made the Danish fiskefrikadeller today with a simpler version of the recipe with lesser ingredients than the earlier recipe I posted. It actually tasted better. So I will jot it down and archive it here.
I dice the carrots using the Magimix blender, using water and pulsing it. You can actually use half of the water than what was shown in the picture above.
Drain off the liquid and press dry the carrots.
Don't throw away the water. You can drink it like you are drinking your regular water. It tastes like water, but with all the vitamins in it.
Add all the ingredients into the blender... such as 1 tablespoon of oats
2 tablespoon of wheat germ
Crack in 1 egg
Add 1 teaspoon of salt
Add a few turns of the peppermill as desired
Add a handful of parsley. Pre-chopping it is not required.
Add in the diced carrot
Add in the fish - here I added a combination of codfish and salmon. I first cut the fish fillets into smaller fishes. I then add it into the blender with the other ingredients...
Lastly, add 1 tablespoon of ground flax seeds and a teaspoon of chopped ginger
Add 100 ml of milk
I start at speed 1 and slowly work it up to speed 2 and ended with the last few seconds on speed 3.
I also use the spatula while blending to scrape down the side and guide the mixture towards the center of the blender.
The blending is done :-) Ideally let the mixture rest in the fridge for 15-30 minutes.
Heat up the pan with 2 tablespoons of cooking oil and 1 teaspoon of butter.
Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes.
Thus, it's important to have patience when frying the fish cakes and not to try to quicken the cooking with higher heat.
9
Danish Fish Cakes called "fiskefrikadeller" ready to be served with mashed potatoes or Danish rye bread along with tartar sauce or remoulade sauce :-)
Directions: Add all ingredients in the order listed above into a blender and blend until smooth.
Additional Information:
This is a beginner green smoothie. You can omit parsley, if you wish. C likes this smoothie a lot
The taste of baby spinach is very mild, thus, most people are able to accept spinach in their smoothie. It has the most number of vitamins and minerals, and are more readiness available than kale, if not even cheaper too. And parsley is a super herb too.
17 November 2019 (3Y6M1D): C likes green smoothie now.
17 November 2019 (3Y6M1D): Thumbs-up
17 November 2019 (3Y6M1D): Finished the whole glass
Sorry for the rather bad picture. I made it at night, thus couldn't take good pictures with natural light.
Makes spread sufficient for 3 sandwiches
Ingredients:
1. 2 hard-boiled eggs
2. 2 TBS skyr yogurt or greek yogurt (I use the low 0.2% fat)
3. 1 tsp of homemade garlic oil (for the fragrant)
4. 1 small slice of lemon to squeeze as juice
5. Sprinkling of dried parsley or any dried herbs (optional)
6. 5 leaves of fresh basil chopped or a handful of chopped chives (optional)
7. Dash of salt and pepper to taste Directions:
1. To make hard-boiled egg, bring to boil a pot of water, add egg and boil under medium heat (no. 6 on my stove) for 6 minutes. Drain, peel off shell and chopped into small pieces.
2. In a bowl, add chopped egg, 1 tablespoon skyr or Greek yogurt, 1/2 teaspoon of garlic oil, 2 squeeze of the lemon slice, 2 dash of salt and pepper, sprinkling of the dried parsley and fresh basil and mix well.
3. It's now ready to be eaten on its own or use to make egg sandwiches :-)
Additional Information:
I made this for the kids' lunch box tonight for the following day. Daddy FECS was feeling hungry and ate some. He said that it tasted great and it was very nice. Thus, I will be making this again :-)
It is healthy and delicious without the need for mayonnaise as base for the egg salad. The skyr or Greek yogurt is good enough.
Ingredients:
1. 600 - 675 g cod or salmon or a combination, skinned, boned and cut into smaller pieces
2. 1-2 eggs
3. 1 carrot diced or any other vegetable such as squash, fennikel, celery, leek or even potato
4. 1/2 red pepper bell or chili diced
5. 1 clove garlic
6. 1 slice of ginger diced (optional)
7. 1 handful of parsley or chives chopped
8. 3 TBS wheat germ or rolled oats or a combination of both
10. 1 TBS flax seeds ground
11. 1 TBS herbs such as dried basil, thyme or oregano (optional)
12. 1 TBS lemon juice or capers diced
13. 100 ml low fat fresh milk (traditional Danish recipe uses heavy cream)
14. 1 tsp salt
15. 6 turns black pepper mill
16. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
17. Dill for garnishing
Directions:
1. Dice carrots and red pepper fruit by hand, food processor or blender. If using blender, you need to add water and pulse it. Drain off the liquid and press dry the carrots and red pepper fruit.
2. Blend all ingredients (except cooking oil and butter) by hand or in a blender/food processor til combined and smooth. The mixture will be a bit sticky.
3. Let the mixture rest for 15-30 minutes in the fridge.
4. Heat cooking oil and butter on a pan.
5. Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with a higher heat.
6. Sprinkle some chopped dill and serve.
Tips:
You can also bake them in the oven at 180 degree celsius. Give it 7 minutes on each side.
Video Demonstration:
Additional Information:
Recently, I am reading up about nutrition and did a detailed analysis of the different nutrients in food. Fish comes up on the top for almost all the nutrients, especially salmon at the very top comparing with all the different kinds of food including vegetables. Thus, I am more determined than ever to incorporate more food into our family's diet.
But alas, it hasn't been an easy task. Our Little FECS started liking fish as a toddler, and then somewhere along the way(I don't know what happened), he doesn't like fish anymore. Our Baby FECS hasn't really like fish from day one as a toddler, although she does like salmon on good days (phew). Daddy FECS prefers beef to fish. Although he does eat fish, we just don't eat it as regularly as is recommended by the Danish health authorities to consume fish two times a week.
If I prepare fish the Chinese way - by steaming them... the kids run away and Daddy FECS eat them, but not as heartily as he would eat the Danish fiskefrikadeller.
Then bingo, I thought why don't I try to make the Danish fish cakes "fiskefrikadeller" that all the Danes love. Apparently, I read that this is the method the Danes make their kids fall in love with fish. I don't know why I waited almost 18 years in Denmark to try making it myself!!!
But better late than never. I got down to it as soon as I could today. Daddy FECS and Little FECS ate many of them. Baby FECS only add half a fiskefrikadeller :-( She snacked too much along the day to have sufficient appetite for dinner.
I dice the carrots and red pepper bells using the Magimix blender, using water and pulsing it. You can actually use half of the water than what was shown in the picture above.
Drain off the liquid and press dry the carrots and red pepper fruit.
Don't throw away the water. You can drink it like you are drinking your regular water. It tastes like water, but with all the vitamins in it.
Add all the ingredients into the blender... such as 1 table spoon of oats
2 tablespoon of wheat germ
Crack in 2 eggs
Add 1 teaspoon of salt
Add a few turns of the peppermill as desired
I added leek here
Add a handful of parsley. Pre-chopping it is not required.
Add a clove of garlic
Add 1 tablespoon of dried herbs... here I added dried basil...
Add in the diced carrot and red pepper fruit
Add in the fish - here I added a combination of cod fish and salmon. I first cut the fish fillets into smaller fishes. I then add it into the blender with the other ingredients...
Lastly, add 1 tablespoon of ground flax seeds and a teaspoon of chopped ginger
Add 50 ml of milk. Some recipes call for 150 ml. The Magimix blender works fine with just 50 ml of milk, but it will be faster if more liquid is added.
I start at speed 1 and slowly work it up to speed 2 and ended with the last few seconds on speed 3.
I also use the spatula while blending to scrap down the side and guide the mixture towards the centre of the blender.
The blending is done :-) Ideally let the mixture rest in the fridge for 15-30 minutes.
Heat up pan with 2 tablespoon of cooking oil and 1 teaspoon of butter.
Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes.
Thus, it's important to have patience when frying the fish cakes and not to try to quicken the cooking with a higher heat.
9
Danish Fish Cakes called "fiskefrikadeller" ready to be served with mashed potatoes or Danish rye bread along with tartar sauce or remoulade sauce :-)
